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Tuesday, March 15, 2011

Asparagus Dishes

清炒豆苗 Stir-fried snow pea sprouts - ToorakingImage by avlxyz via Flickr
By Juvy S. Iliwiliw




STIR FRIED ASPARAGUS


You will need:


1/2     kg. asparagus
1/4     kg. tokwa
2        tbsps. sesame seeds, roasted
100    g. shitake mushroom, soaked and dried
1        small carrot
1        small red pepper
3        tbsps. oil
1/4     cup onion, sliced
1        tbsp. garlic crushed
1        tsp. salt to taste
1/2     cup water or broth

For sauce:


1         tbsp. cream of asparagus
1/4      cup soy sauce to flavor
1/2      cup water
1         tbsp. sugar (optional)

Here's how:


1. Clean and cut asparagus according to desired size.
2. Pre-fry tokwa. Set aside.
3. Saute garlic and onion.
4. Add pre-fried tokwa, mushroom, and salt stirring constantly.
5. Add water or broth and bring to a boil.
6. Add the asparagus, carrots and red pepper.
7. When asparagus is almost tender, add the cooked sesame seeds and mix.
8. Dissolve cream of asparagus in 1/2 cup of water (you may add 1 tbsp. sugar to blend the taste)
    and pour over vegetables.


STEAMED ASPARAGUS


You will need:


1/2    kg. asparagus, cleaned
2       tbsps. olive oil
         Parmesan cheese or any local cheese

Here's how:


1. Steam asparagus or boil in small amount of water.
2. Drain and drizzle with olive oil.
3. Sprinkle cheese on top.
4. Serve right away.,


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Cool Refrigerator Infos and Tips

Photo of a typical refrigerator with its door ...Image via Wikipedia
By Juvy S. Iliwiliw


      Almost all of the households have their own refrigerator, so I take the time in sharing with you this Cool Refrigerator Infos and Tips taken from the "Living Made Simple" of the Health and Home 2006 issue.

      The invention of refrigerator has made our life convenient. As a result, cold water is just a door away. Fresh produce outlives its shelf life. Frozen food, later microwaved or reheated, saves us time and effort.
      How we take care of our ref determines its life length. Here are infos on food storing as well as maintainance tips to keep that convenience box running in good condition for a long, long time.

       REF CARE

  • Unplug ref before cleaning.
  • Clean outside surfaces with warm, soapy water every few months.
  • Wipe inside surfaces with 1 tablespoon baking soda dissolved in 1/4 gallon of water. Rinse well and wipe dry. Food odor will also disappear.
  • Put ref far from heat sources like gas ranges, air conditioners, or sunny windows.
  • Keep condenser coils clean from dust and dirt with a vacuum or a damp cloth. Air passing through these coils is what keeps the ref cool. The cleaner the coils, the less electricity the ref incurs.
  • For door gasket mildews, wipe gaskets with solution of 1/4-cup chlorine bleach to 1/4-gallon water.
  • Don't overload ref or cold air won't be able to circulate freely.
  • Pour undiluted vinegar to water dispenser drip well to clean it from mineral deposits.
  • Transport unit standing up.

       ODOR FREE REF
  • Leave open container of baking soda, coffee grounds, or activated charcoal inside ref. These materials help absorb odors.
  • Clean drain pan, if any, at least two to three times a year. This pan catches moisture when ref defrosts, thus, repulsive stuff is sure to be growing there.
  • Cover or wrap foods so they will stay as is and odors won't transfer from one food to the other.

       STORING FRESH PRODUCE
  • Beans. Don't wash until ready to use; loose bag; up to five days
  • Broccoli. Loose plastic bag; up to a week
  • Cabbage. Loose bag; several weeks (peel off outer leaves for use)
  • Carrots. Plastic bag with holes; more than a week
  • Cauliflower. Don't wash until ready for use; up to a week
  • Celery. Loose bag; up to several weeks
  • Cucumber. Loose bag or in crisper; up to a week
  • Eggplant. Loose bag or in crisper; up to a week
  • Lettuce. Wash and spin-dry and keep leaves whole until ready for use; three to five days
  • Peppers. Don't wash until ready to use; loose bag; up to a week
  • Tomatoes. Some recommend not refrigerating them to preserve flavor, but they will keep longer.
         Lining the crisper with newspaper will also help to keep vegetables and fruits fresh and crisp. The newspaper absorbs excess moisture that usually causes green leaves to look wilted.

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Fruits and Vegetables

Food for Life distributes food on an internati...Image via Wikipedia
By Juvy S. Iliwiliw


         Fruits are nature's colorful creation. Their varied shapes, sizes, aromas, colors, textures, and flavors add to the attractiveness and appeal of food.
         Like fruits, vegetables also provide color and variety to meals. They contain significant sources of essential nutrients-vitamins, minerals, fiber, and phytochemicals necessary for preventing diseases, prolonging life, and promoting health.
         Fruits and vegetables are not only cancer fighters; they also provide healthful benefits against cardiovascular  diseases, diabetes, stroke, obesity, diverticulosis, micronutrient deficiences, cataracts and birth defects.
         Many people, however, regard fruits as accessory food items which one can life without. Vegetables, on the other hand, are considered as side dishes and not a major focus of meals.
         Take advantage of the healthy benefits of fruits and vegetables. Take the fruit and vegetable challenge.


BUTTERED VEGETABLES


You will need:


1        large carrot, diced
1/4     kilo Baguio beans, 1 inch cut
1        large singkamas, diced
1        can whole kernel corn
1/3     bar butter
          Salt to taste

Here's how:


1. Blanch carrot, Baguio beans, and siingkamas. Drain.

2. Cobine corn with the blanched vegetables are still hot.

3. Add salt to taste.


PECHAY SALAD


You will need:


1       small bundle fresh pechay leaves, sliced thinly
2       medium tomatoes, diced
1       small onion, chopped
2       tablespoons calamansi juice
         Salt to taste

Here's how:


1. Toss all ingredients gently.

2. Serve immediately.

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Homemade Facial Recipes

HavregrynImage via Wikipedia
By Juvy S. Iliwiliw


      Thanks God its Friday! The usual cry for busy people. But for those who love to pamper their body and sole, Saturday is best!
       Nothing's more satisfyingly exquisite than a pampering facial treatment. But giving your face a superb treat in an upscale spa would mean burning a hole on your pocket. And so why let your heart suffer when you can have a better alternative to make you face great without even stepping at your favorite beauty spa.
       You can try these homemade facial recipes using ingredients that are readily available in your kitchen.


OATMEAL FACIAL SCRUB

         Mix 1/4 cup finely ground oatmeal, 1/4 cup finely ground cornmeal, 1 teaspoon honey, and one teaspoon fresh milk. Make paste. Rub in circular motion over face and neck., avoiding the eye area. You may leave mixture on face for 10 minutes. Rinse with water.


OATMEAL EXFOLIANT


         Combine 2 heaped teaspoons of fine oatmeal and 1 teaspoon baking soda. Add enough water to make a paste. Apply to skin and rub lightly. Rinse after a few minutes then gently pat dry.


CORN OIL EXFOLIANT


         Mix 1 teaspoon corn oil and sugar to make a paste consistency. Gently massage on face for 15 minutes then rinse well.


EGG YOLK FACIAL MASK


         Cut medium-sized orange or lemon into half then squeeze it to one beaten egg white. Apply to face and leave for 15 minutes. Rinse with warm water.


AVOCADO FACIAL RECIPE


          Mash avocado meat into a creamy texture. Massage in circular motion on face and neck. Leave on for 15 minutes. Rinse off gently.

          Making your own facial care regimen at home can help you get the feeling of upscale luxury without paying top peso!

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